Feta-Stuffed Peppers with Herbs and Olive Oil Drizzle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet bell peppers filled with creamy feta, fresh herbs, and garlic, baked until tender and finished with a fragrant olive oil drizzle. This Greek-inspired vegetarian recipe, ready in about 45 minutes, pairs small red and yellow bell peppers, feta cheese, crumbled, fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 Greek cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Cut the tops off 6 small red and yellow bell peppers and remove seeds carefully, keeping the peppers whole.
  2. Step 2: In a bowl, mix 1 cup crumbled feta cheese with 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, 1 minced garlic clove, 1/4 tsp black pepper, and 1 tsp lemon zest until evenly combined.
  3. Step 3: Stuff each hollowed pepper evenly with the feta-herb mixture, pressing gently to fill.
  4. Step 4: Arrange the stuffed peppers upright in a baking dish and drizzle with 3 tbsp extra virgin olive oil over the tops.
  5. Step 5: Bake for 25-30 minutes until the peppers are tender and the feta filling is warmed through.
  6. Step 6: Remove from oven and let cool 5 minutes before serving. Drizzle with additional olive oil if desired.

Frequently asked questions

How long does Feta-Stuffed Peppers with Herbs and Olive Oil Drizzle take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Feta-Stuffed Peppers with Herbs and Olive Oil Drizzle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep feta cheese, crumbled from drying out.

Can I substitute ingredients in Feta-Stuffed Peppers with Herbs and Olive Oil Drizzle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Feta-Stuffed Peppers with Herbs and Olive Oil Drizzle for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Feta-Stuffed Peppers with Herbs and Olive Oil Drizzle vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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